Ingredients:

Yield: 6 servings

3 lbs. cherry tomatoes, hulled
3 Tbs. olive oil
3 Tbs. minced fresh herbs, such as basil, oregano and marjoram
6 cloves roasted garlic
6 cups vegetable broth
Kosher salt and freshly ground black pepper
1 tsp. sugar
Accompaniments: grated Parmesan cheese and large croutons

Directions:

1. Preheat the oven to 450 degrees F.
   
2. Line a jellyroll pan with parchment paper.
   
3. In a large bowl, toss the tomatoes with the olive oil and herbs.
   
4. Place in the prepared pan and roast for about 20 minutes, or until soft and slightly blackened.
   
5. Carefully transfer the charred tomatoes to a food processor, along with the roasted garlic cloves.
   
6. Process for 1 minute or until almost smooth.
   
7. Pour the puree into a large pot and add the broth.
   
8. Simmer over low heat for 20 minutes, stirring occasionally.
   
9. Season with salt, pepper and sugar.
   
10. Ladle into soup bowls and garnish with grated cheese and croutons.